A hospital food service director is responsible for overseeing all aspects of food service operations, ensuring quality, compliance with health regulations, and effective management of staff and resources.

Bachelor of Science Degree in Nutrition or Dietetics, as well as the completion of an Academy of Nutrition and Dietetics approved internship or clinical experience.

Successfully passed CDR exam. Licensed in the State of Tennessee by the Board of Dietitian/Nutritionist Examiners

Any required education/certifications required by the State of Tennessee or other regulatory agency.

Five years’ supervisory experience required, preferably in related field.